This decandent dessert is a popular choice for diners at Bridges Restaurant. Now their Executive Chef, Dino Gazzola, has agreed to share this recipe with Art Glass enthusiasts.
With its subtle yet rich chocolate texture, crunchy graham crust and colourful sauces, it is sure to be an inspiring dessert for your next gathering.
Served in Art Glass Dessert bowl #102 on Platter #215. Sauces are in Mini dish #103
2 egg yolks
20 grams sugar
65 grams mascarpone
1 leaf gelatin
15 ml amaretto
125 ml whipping cream
Dark Chocolate Mousse
300 grams dark chocolate
150 ml whipping cream
Milk Chocolate Mousse
300 g milk chocolate
150 ml whipping chream
500 ml graham crumbs
125 grams melted butter
500 grams dark chocolate chopped
250 ml whipping cream
Whip yolks and sugar until pale and fluffy. Fold in mascarpone and mix until smooth. Soften gelatin in cold water and dissolve it in the amaretto over a double boiler. Fold stiffly whipped cream into the mascarpone mixture. Fold in gelatine and amaretto. Chill until set.
Mix graham crumbs and melted butter well and press into the bottom of a 9 inch springform pan that has been greased and lined on the sides and bottom with parchment paper. Bake at 350 degrees for 10 minutes and cool.
Melt the dark chocolate and milk chocolate in separate bowls over a double boiler. Remove from heat. Whisk in softly whipped cream until smooth and evenly blended.
Bring whipping cream to a boil and add to chopped chocolate.
Put it all together:
Scrape dark chocolate mousse into the cooled graham crust and then add the milk chocolate mousse on top. Level it off and put the mascarpone mousse into a piping bag with a 15 mm round tip. Stick the tip into the chocolate mousse and pipe the mascarpone cream in concentric circles. Smooth the top, freeze.
When torte is frozen, unmould and put on a 9 inch cake board. Place on a wire rack and pour the glaze evenly over to cover the top and sides. Refrigerate until glaze has set and cut with a sharp hot knife.
Keeps well in the fridge for a few days.